Eggs Baked in Portabello Mushrooms


Author: Vered DeLeeuw

Recipe type: Breakfast, Vegetarian, Gluten-Free, Low-Carb, Primal/Paleo

Yield: 2 servings


  • 4 large portabello mushrooms, stem removed, wiped clean

  • Olive oil spray (make your own using a spray bottle)

  • ½ teaspoon kosher salt, divided

  • ½ teaspoon black pepper, divided

  • ½ teaspoon garlic powder

  • 4 large eggs

  • 2 tablespoons grated Parmesan cheese

  • 4 tablespoons chopped parsley for garnish


  1. Preheat broiler, setting temperature to high. Set oven rack in the middle of the oven. Line a baking sheet with foil.

  2. Spray the mushroom caps with olive oil cooking spray on both sides. Sprinkle with ¼ teaspoon kosher salt, ⅛ teaspoon pepper and ¼ teaspoon garlic powder. Broil 5 minutes on each side, or until just tender.

  3. Remove mushrooms from oven. Switch oven from broil to bake, setting temperature to 400 degrees F.

  4. Break an egg into each mushroom. Sprinkle with the cheese. Bake 15 minutes, until egg whites are cooked.

  5. Sprinkle the eggs with the remaining ¼ teaspoon salt and ⅛ teaspoon pepper. Garnish with parsley, and serve.


Stuffed and baked portobello mushrooms can become soggy. To avoid sogginess:

1. Wipe clean, don't wash them (they absorb water).

2. Pre-broil to release some of the water.

3. In the final stage of baking, bake just until the egg whites are cooked. Baking too long will result in mushy mushrooms that have released their liquid into the eggs. But even if that happens, do not despair: carefully drain the liquid, and place the mushrooms on paper towels to soak as much of the liquid as you can.

Nutrition Per Serving

Serving size: 2 mushrooms; Calories: 258.6; Fat: 16g; Carbohydrates: 11g; Sugar: 4g; Sodium: 527mg; Fiber: 3g; Protein: 19.7g

10-Minute Tofu Scramble


  • 1 teaspoon nutritional yeast

  • 1/4 teaspoon turmeric

  • 1/4 teaspoon ground cumin

  • 1/4 teaspoon paprika

  • 1 tablespoon water

  • Pinch sea salt

  • 1/8 teaspoon black pepper

  • Olive oil spray

  • 1 scallion, finely diced

  • 1 clove garlic, minced

  • 1/2 package firm tofu, very well drained

  • 1 tablespoon very finely chopped parsley



  1. In a small bowl, mix together nutritonal yeast, turmeric, cumin, paprika, water, salt, and pepper. Set aside.

  2. Mist a frying pan with olive oil and place it over medium heat. Once hot, add scallion and garlic, and saute until fragrant, about 2 minutes.

  3. Crumble tofu into the pan, breaking it up with your fingers. Pour seasoning over tofu and mix well, trying to color as much tofu as possible. Cook for 2 minutes or until tofu is hot throughout.

  4. Toss in parsley and continue to stir for another 1 to 2 minutes.

  5. Once cooked, serve with favorite sides and toppings, such as sliced avocado, whole-grain crackers or toast, sliced tomato, bacon (regular or meat-free), salsa, and/or hot sauce.